SPICY SHAKSHUKA

SPICY SHAKSHUKA

4 portions (1/4th of the recipe)


2 tbsp	Olive oil
1 large	Onion
1	Red bell pepper, sliced
1	Jalapeno pepper, brunoised
4 cloves	Garlic, minced
2 tsp	Smoked paprika
1 tsp	Ground cumin
1/2 tsp	Salt
1/2 tsp	Ground black pepper
1/4 tsp	Cayenne pepper
3-1/2 cups	Angela Mia® Crushed Tomatoes
8	Eggs
1/2 cup	Crumbled feta cheese
1/4 cup	Fresh parsley, divided
1/4 cup	Fresh cilantro, divided
	Salt, as needed
	Ground black pepper, as needed
4	Pitas for serving

Percent Daily Values are based on a 2,000 calorie diet

Step 1

Preheat oven to 375°F.
Step 2

Heat oil in a large oven-proof skillet over medium-high heat. Add the onion, bell pepper, jalapeno, garlic, paprika, cumin, salt, pepper, and cayenne. Cook, stirring occasionally, until the vegetables are soft and fragrant, about 15 minutes.
Step 3

Stir in the crushed tomatoes and bring the mixture to a boil. Reduce the heat and simmer until sauce is slightly thickened, about 10 minutes. Stir in half of the parsley and cilantro.
Step 4

Make six wells in the sauce with a spoon and crack an egg into each well. Sprinkle some salt and pepper over the eggs.
Step 5

Transfer the skillet to the oven and bake until the eggs are set as desired, 10 to 15 minutes. Sprinkle feta cheese and remaining parsley and cilantro over the shakshuka. Serve hot with pita.